Recipe courtesy of James Porter

Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade

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  • Level: Intermediate
  • Total: 44 min
  • Prep: 30 min
  • Inactive: 4 min
  • Cook: 10 min
  • Yield: 4 servings
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24 ounces sea bass, julienned

1 cup lime juice

1 cup lemon juice

1 cup orange juice

1 red onion, julienne

1 cup chiffonade cilantro leaves

4 jalapeno chiles, roasted, peeled, seeded, and chopped

2 red bell peppers, roasted, peeled, seeded, and chopped

2 yellow bell peppers, roasted, peeled, seeded, and chopped

2 ears corn, roasted and removed from the cob

Salt and pepper

Hot pepper sauce, (recommended: Cholula)

Masa Cakes:

4 cups masa harina

4 eggs

Water, to bind


  1. In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
  2. Preheat a grill.
  3. Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
  4. To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
  5. To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.